 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
Ingredients:
1/2 cup mayonnaise |
1 teaspoon fresh lemon juice |
1/2 teaspoon finely grated fresh lemon zest |
1/4 teaspoon black pepper |
1 cup all-purpose flour |
1 teaspoon salt |
1 tablespoon finely grated fresh lemon zest |
1/4 teaspoon black pepper |
1 cup lager such as harp (pour beer slowly into measuring cup; do not measure foam) |
about 4 cups vegetable oil |
1 lb medium asparagus, trimmed and cut into 3-inch pieces |
Directions:
1. Make dipping sauce: Stir together mayonnaise, lemon juice, zest, and pepper in a small bowl. Chill, covered, until ready to use.
2. Make batter and fry asparagus: Put oven rack in middle position and preheat oven to 200°F.
3. Whisk together flour, salt, zest, and pepper in a bowl until combined, then add beer, whisking until smooth.
4. Heat 3 inches oil in a 3- to 4-quart heavy saucepan over moderately high heat until it registers 375°F on thermometer.
5. Submerge asparagus spears in batter to coat. Working in batches of 10, drag 1 at a time gently against rim to remove excess batter, then transfer to oil and fry, stirring gently to keep asparagus from sticking together, until golden, 2 to 3 minutes. Transfer as fried with a slotted spoon to a paper-towel-lined baking sheet and keep warm in oven. Return oil to 375°F between batches. Serve with lemon dipping sauce.
6. Cooks' note: Asparagus can be kept warm in oven up to 30 minutes.
|
|